Instant Pot Ginger-Honey Chicken with Snap Peas

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs glazed in a sweet-tangy ginger-honey sauce, finished with crisp snap peas for a vibrant, one-pot weeknight dinner. This American-inspired Instant Pot recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, honey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs boneless skinless chicken thighs
3 tbsp honey
2 tbsp soy sauce
2 tbsp, minced fresh ginger
3 cloves, minced garlic
1 tbsp rice vinegar
1 tsp sesame oil
1 cup, trimmed snap peas
1/2 cup chicken broth

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Place 1.5 lbs boneless skinless chicken thighs in the Instant Pot. Add 3 tbsp honey, 2 tbsp soy sauce, 2 tbsp minced fresh ginger, 3 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp sesame oil. Stir to coat the chicken evenly.
Step 2: Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Allow for a 5-minute natural release.
Step 3: Open the lid, stir in 1 cup trimmed snap peas, and cook on high pressure for 3 more minutes. Perform a quick release to open the valve.
Step 4: Select the sauté function and cook, stirring occasionally, for 2-3 minutes until the sauce thickens and coats the back of a spoon.